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Rambler's Top100

Fat and oil processing industry №3/2016


Tarasova V.V. Oil and Fat Complex of Russia: New Development Aspects


One Step Ahead of Competitors with the CSB-System 8


Tabakaeva O.V., Tabakaev A.V., Kalenik T.K., Lukoshko V.G.Function Quality Structuring of Functional Oil and Fat Emulsion Products

P. 10-13 Keyword: functional oil and fat emulsion products; quality function; house of quality
Abstract: Justification and development of new technologies and compoundings of production, including and oil and fat emulsion is traditional, have to be carried out taking into account modern requirements to quality which have to be based on requirements of consumers, legal and technical documentation, recommendations of a nutritsiologiya. The most essential tool for creation of technologies of new fat-and-oil emulsion products is the methodology of structuring function of quality allowing to transfer quickly and adequately requirements of consumers to concrete qualitative characteristics of a product. At the present stage visualization of structuring function of quality of production is the "House of quality" allowing to define correlation communications between requirements of consumers and indicators of quality of the developed production, and also the direction of improvement of quality at its development. Taking into account it at justification to development of new fat-and-oil emulsion products on the basis of requirements of consumers to quality "The house of quality" for oil and fat emulsion products was built. Requirements of consumers were created in groups - indicators organoleptic, structure, ergonomic, economic, a keeping. Qualifying standards allow to allocate quality indicators for their providing: mass fractions of fat, water, protein, viscosity of disperse system, the amount of functional substances recommended by a nutritsiologiya a ratio of fatty acids of classes an omega-3 and an omega-6, quantity of food additives, the cost of 1 kg of production, an expiration date, power value. According to the obtained data when studying inquiries and requirements of consumers to fat-and-oil emulsion products priority indicators are: mass fraction of fat (16 %); quantity of food additives and an expiration date (on 14 %); the mass fraction of protein and cost is 1 kg of production (on 13 %); amount of functional substances (12 %) and viscosity (10 %). In this regard on the basis of structuring function of quality when developing the fat-and-oil emulsion products meeting the requirements and inquiries of consumers the correcting actions are necessary: to give to a product functional properties by increase in amount of functional ingredients and optimization of a ratio an omega-3 and an omega-6 of fatty acids; to reduce quantity or to exclude artificial and synthetic food additives; to increase a mass fraction of protein in structure. The accounting of the listed preferences of consumers of fat-and-oil emulsion products will allow to develop a wide line of new functional mayonnaise and sauces mayonnaise.
Authors: Tabakaeva Oksana Vatslavovna, Doctor of Technical Sciences, Professor
Tabakaev Anton Vadimovich, Postgraduate Student
Kalenik Tatyana Kuzminichna, Doctor of Biological Sciences, Professor
Lukoshko Valentina Georgievna, Postgraduate Student
Far Eastern Federal University
8, str. Sukhanova, Vladivostok, Primorsky Krai, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Zaytseva L.V., Bessonov V.V.Trans Fatty Acids. Current State

P. 14-20 Keyword: trans fatty acids; biological role; the health risks; the reduction of consumption of trans fatty acids; regulation of trans fatty acids.
Abstract: The review presents the analysis of data to assess the health effects of various trans fatty acids. The analysis of the scientific literature indicates that a biological effect is dependent on the type of trans fatty acid. Based on the presented analysis it is shown that the introduction of hygienic rationing content of trans fatty acids (TFAs) should be differentiated according to which of TFAs should be considered to be hazardous to humans. The review presents data justifying the exclusion of some TFAs (rumenic and vaccenic acid) from the total combined content of trans fatty acids while limiting their consumption. These acids are proven to be attributed to functional food factors preventing the risk of various diseases. Rumenic acid and 10-trans-12-cis-octadecadienoic acid may also be used in drug therapy. Overview material presented in the article confirms the thesis that the ban on the content of TFAs, or limitation on the legislative level, is a more effective method compared to mandatory labeling. The article also discussed the various methods for reducing the content of TFAs in food products.
Authors: Zaytseva Larisa Valentinovna, Doctor of technical Sciences
Union of Food Producers of the Customs Union,
21/1, Podsosensky alley, Moscow, 105062, This email address is being protected from spambots. You need JavaScript enabled to view it.
Bessonov Vladimir Vladimirovich, doctor of biological Sciences
FITZ food and biotechnology
2/14, Ustinsky proezd, Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it.


Tarasova V.V. Specialized Fat in the Production of Bakery Products

P. 22-28 Keyword: adhesion properties; fatty acid composition; blended oil; special grease for the baking industry; functional product.
Abstract: In the last decade in the public consciousness strengthening trend healthy lifestyle and adherence to the principles of balanced nutrition. Methodological possibilities and modern systems of interpretation research has resulted in a changed approach to the use of traditional foods of plant and animal origin. In identifying the dietary patterns of the population imbalance on the core components arises the need for finding their sources. Fats and oils are an essential part of human nutrition, an essential part of providing the body with energy and plastic material, suppliers of essential physiologically functional ingredients (unsaturated fatty acids, phospholipids, fat-soluble vitamins, sterols). The proportion of fat in the diet is 30-35 % of total calories. Therefore, products of oil industry is one of the leading places in the food market, and their share in total amounts to 10-13 %. In this regard, the increased use of fat products as functional, is one of the promising areas of the food industry. This requires development of innovative solutions to create new products of functional purpose. A promising direction is the use of blended oils, balanced composition and ratio of PUFA in the composition of many other fat products such as Margarines, spreads, mayonnaise, sauces, fatty foods for the baking industry. None of the vegetable oil does not fully meet these equirements. The simplest and most economical in the technological sense, the method of creating fat product that meets the above requirements is the mixing (blending) different composition of the oils together. The advantage of using blended oils over other methods of correction of the composition of polyunsaturated fatty acids is the absence of adverse reactions in the body, as well as lower cost. According to modern concepts of healthy eating the product should have a high nutritional value ("biological integrity" - required content and the ratio of polyunsaturated fatty acids family of omega-6 and omega-3). The amount of solid fat in the fat composition of a specialized product for baking should range from 5 % to 15 %. Solid fats were added to the composition of blended oil in an amount of 10 % of the total volume of the blend. The fat product obtained had a homogeneous opaque flowable consistency with flocculent uniform composition throughout the volume of fat product, kept flowing condition during storage at low temperatures. In determining the amount of application of solid phase (amount of solid triacylglycerides) found that the best performance was observed with the introduction of palm oil in the amount of 10 % by weight of blended oil, palm olein in an amount of 10 % by weight of blended oil, preterition fat of 7 % and 10 % by weight of the blended fat. Adhesive properties reflect the degree nalipaet the dough on the working bodies of mixers. Reduction helps to reduce nalipaet during kneading and developing dough pieces. Developed fat the product meets all requirements and is an alternative to the use of sunflower oil and margarine. The development of new types of fat products for the baking industry will not only contribute to the extension of the range of fat products, but will also contribute to the production of new types of bakery products, aimed at improvement of the population (prophylactic and functional products).
Authors: Tarasova Veronika Vladivirovna, Candidate of technical Sciences. Associate Professor
Moscow State University of food productions
11, Volokolamsk highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.

Azimov U.N. Research of Local Varieties of Safflower and its Processed Products

P. 30-31 Keyword: Oil seeds of local varieties of safflower and its products; the main technological and chemical changes in the composition and quality of seeds
Abstract: The work is aimed at the study and improvement of the technology of processing oil seeds of local varieties of safflower and its products. The objects used in the study of safflower seeds and its products (core myatka, pulp and oil). The subject of the study was to determine the main technological and chemical changes in the composition and quality of safflower seeds and products of their processing. In studies using safflower seeds Tashkent-51 middle-grade two kinds. The length of the vegetation period is 100-150 days. Oilseeds characterized by 29-30 % oil. Physico-chemical and technological properties of safflower seeds growing on dry land. Reference samples of safflower seeds were grown on irrigated land. It is found that seeds of safflower (II) have less weight and oil content compared to seeds (I). The same pattern was observed in the indicators of botanical oil content of the seed husks of safflower. Husk content in the seeds of safflower (II) higher than in seeds of (I). The changes of the tensile strength of the husk, depending on its moisture content at break along the major and minor axes of safflower seeds. As can be seen from the above data, increasing the humidity of both types of seed husks (from 5 to 25 %) did not have a noticeable impact on the strength of the husk: at break along the major axis of the tensile strength decreased, and along the minor axis, in some cases increased.
Authors: Azimov Utkir Naumovich, Candidate of Technical Sciences
Bukhara Engineering Institute of Technology
15, K.Murtazaeva street , Uzbekistan, Bukhara, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.


Begunov A.A., Abugov M.N.Competent Approaches to Teaching the course «Metrology» in High Schools of Food Industry: Requirements, Characteristics, Approach

P. 32-35 Keyword: measurement; reliability; test; control; unity of measurements; food branch.
Abstract: In the article the necessity of taking into account the characteristics of the food processing industry with respect to Metrology. The basis of the measurement information are the principles of unity of measurements. As you know, which are the basic and most General industry derived physical quantities. However, a number of feature measurements from each of the food industry, conditions of measuring processes and traditions of display and use of measurement results significantly impact on the unity of measurements, and ultimately, on the reliability and efficiency measurements, quality and cost of production. The basis for the development and production of products in any direction is measurement information, which should have the necessary level of confidence and reliability to be economically justified. All of these properties provides Metrology. Getting to the measurements, always remember that each of them are material and time costs, social and institutional difficulties that increase dramatically with increasing accuracy of the measurement result. On purpose to highlight scientific and industrial measuring tasks. In order to efficiently solve measurement tasks in the development, production and sales of products, it is necessary to answer a number of technical, methodological and organizational issues. Besides the need to comply with industry-wide rules and regulations is not always objective focused on the particular industry, and therefore cost-effective in nature. In food production processes it is necessary to consider a number of metrological characteristics of industry affect the reliability of the measuring information and its effectiveness. It is detailed and methodically considered.
Authors: Begunov Alexander Andreevich, Doctor of Technical science, Professor
10, Cherniahovskogo str, Saint-Petersburg, 191119, This email address is being protected from spambots. You need JavaScript enabled to view it.
Abugov Mikhail Borisovich,
ITMO University
9, str. Lomonosova, Saint-Petersburg, 191002, This email address is being protected from spambots. You need JavaScript enabled to view it.


GC «EFKO» Held the 10th International Conference of the Food Industry

Quality Mark «Novosibirsk Provencal» on the Way to Siberia